science of the cocktail.

20120128-091101.jpglast week a bartender friend, christina cabrera, asked me to barback for her at the third annual science of the cocktail. the event attracts a smattering of the bay areas best bartenders, booze reps, and exploratorium supporters. hosted by the cocktail lab and catered by mccalls it is an incredible food and drink event, and happens to be the exploratorium’s annual fundraiser.

each guest bartender was paired with a sponsor whose liquor they had to feature in their cocktails. cabrera created two cocktails featuring four roses bourbon, both of which were delicious and sold out an hour before the events end. i even got to rub elbows with the four roses crew and master distiller, in town from  kentucky.20120128-091129.jpgrose’s foxtrot: four roses bourbon, calvados apply brandy, gran classico, benedictine, homemade coffee tincture, angostura — stirred and served up
pear of roses: four roses bourbon, gran classico, lemon juice, homemade cardamom-pear syrup, angostura — shaken and served on the rocks, finished with homemade star anise foam and fried sage

i didn’t sample all the drinks but did really enjoy the fernet cocktail, i’m not entirely sure what else was in it was well balanced and the fernet flavor was prominent without being overpowering. i’m not a big fan of root beer or absinthe, but the “root of all evil,” from the bartenders working with st. george spirits, a combo of the two, had a flavor profile that was powerful and intriguing enough to keep me sipping. also featuring st. george spirits was a punch featuring botaniver gin, honey, lemon, chi white tea, balsamic vinegar, blood orange, cava, and peated barley smoked directly into the punch bowl.20120128-091151.jpg



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